Easy Cozy Tuscan White Bean Soup with Sausage and Spinach

After making this Easy Tuscan White Bean Soup with Sausage and Spinach dozens of times, I’ve discovered the trick to a perfectly creamy, hearty soup that’s better than takeout. The cozy aroma of garlic, herbs, and sausage fills your home, making it the perfect comfort food for chilly nights. If you love recipes like this, you’ll also enjoy Refreshing Keto Hibiscus Lime Sparkling Water Recipe and Easy Chinese Chow Mein with Fresh Veggies in 25 Minutes.

What You'll Need for Easy Cozy Tuscan White Bean Soup with Sausage and Spinach

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cans cannellini beans
• 1 lb Italian sausage
• 1 large onion
• 4 cloves garlic
• 1 can diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 bay leaves
• Optional: Freshly grated Parmesan cheese
• Optional: Chopped fresh parsley
• Optional: Crusty bread

How to Make Easy Cozy Tuscan White Bean Soup with Sausage and Spinach

1. Step 1: Heat olive oil in a large pot over medium heat. Add sausage, breaking it up with a spoon, and cook until browned. Remove sausage with a slotted spoon and set aside.
2. Step 2: In the same pot, add onion and garlic. Cook until softened. Stir in rosemary, thyme, salt, black pepper, red pepper flakes (if using), and bay leaves. Cook for 1 minute.
3. Step 3: Add cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Step 4: Use an immersion blender to partially blend the soup until creamy. Stir in the cooked sausage.
5. Step 5: Serve hot, topped with freshly grated Parmesan cheese, chopped fresh parsley, and crusty bread on the side.

Storing & Reheating Easy Cozy Tuscan White Bean Soup with Sausage and Spinach

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Easy Cozy Tuscan White Bean Soup with Sausage and Spinach

Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring occasionally.

Recipe Notes

• Chef tip: For a quicker version, use canned beans and skip soaking and cooking time.
• Best substitution: For a gluten-free version, use gluten-free sausage and serve with gluten-free bread.
• Make-ahead: The soup freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If the soup is too thick, thin it out with a bit more vegetable broth. If it's too thin, let it simmer for a bit longer to reduce.

Easy Cozy Tuscan White Bean Soup with Sausage and Spinach

⏱

Prep

15 mins

🍳

Cook

40 mins

⏳

Total

55 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free, Low-Carb

Ingredients

Main Ingredients

• 2 cans cannellini beans
• 1 lb Italian sausage
• 1 large onion
• 4 cloves garlic
• 1 can diced tomatoes
• 4 cups vegetable broth

Seasonings

• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 bay leaves

Optional Toppings

• Freshly grated Parmesan cheese
• Chopped fresh parsley
• Crusty bread

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add sausage, breaking it up with a spoon, and cook until browned. Remove sausage with a slotted spoon and set aside.
2. Step 2: In the same pot, add onion and garlic. Cook until softened. Stir in rosemary, thyme, salt, black pepper, red pepper flakes (if using), and bay leaves. Cook for 1 minute.
3. Step 3: Add cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Step 4: Use an immersion blender to partially blend the soup until creamy. Stir in the cooked sausage.
5. Step 5: Serve hot, topped with freshly grated Parmesan cheese, chopped fresh parsley, and crusty bread on the side.

Notes

• Chef tip: For a quicker version, use canned beans and skip soaking and cooking time.
• Best substitution: For a gluten-free version, use gluten-free sausage and serve with gluten-free bread.
• Make-ahead: The soup freezes well for up to 3 months. Thaw in the fridge overnight before reheating.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If the soup is too thick, thin it out with a bit more vegetable broth. If it's too thin, let it simmer for a bit longer to reduce.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring occasionally.
• Make ahead: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 370
• Protein: 22g
• Fat: 14g
• Carbs: 38g
• Fiber: 10g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 55mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Cozy Tuscan White Bean Soup with Sausage and Spinach FAQs

A Warm Final Note

I can’t wait for you to try Easy Cozy Tuscan White Bean Soup with Sausage and Spinach and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!